Exotic Charlotte pineapple mango passion coconut vanilla

Ingredients

• 5 unités Egg whites (at room temperature)
• 100 g Granulated sugar (added gradually to the egg whites)
• 5 unités Egg yolks (lightly beaten with a fork)
• 120 g All‑purpose flour (sifted in two batches)
• 50 g Grated coconut (unsweetened, for coating the biscuits and decorating)
• 250 ml Whole milk (for the custard)
• 250 ml Canned coconut milk (well shaken before use)
• 1 unités Vanilla bean (seeds scraped, pod removed after cooking)
• 80 g Sugar (for the custard) (added to the egg yolks)
• 4 feuilles Sheet gelatin (rehydrated for 10 min in cold water)
• 300 ml Very cold liquid cream (to whisk into whipped cream, pre‑chilled bowl)
• 450 g Fresh pineapple (diced, 250 g for assembly + 200 g for decoration)
• 220 g Fresh mango (diced, 150 g for assembly + 70 g for decoration)
• 200 ml Passion fruit puree (for the glaze)
• 80 g Sugar (for the glaze) (mixed with pectin)
• 1 sachet Pectin (packet) (to thicken the glaze)
• 30 ml Multifruit juice (to soak the biscuits)

Instructions

1. Whisk the egg whites

   In a clean bowl, pour the egg whites and beat on medium speed until they become frothy, then add the sugar in a stream while continuing to whisk until stiff, glossy peaks form.

   Time: PT10M

2. Incorporate the egg yolks

   Lightly beat the egg yolks with a fork, then fold them into the whipped whites by performing a few gentle folding motions, without completely breaking them.

   Time: PT2M

3. Add the flour

   Sift half of the flour over the mixture, fold gently with a spatula, then sift the remaining flour and fold again, lifting the batter until a homogeneous, airy batter is achieved.

   Time: PT5M

4. Pipe the ladyfinger strip

   Transfer the batter into a pastry bag fitted with a 13 mm plain tip and pipe a strip of biscuit about 18 cm high onto a baking sheet lined with parchment paper.

   Time: PT5M

5. Bake the biscuits

   Bake the biscuits in a pre‑heated oven at 160°C fan‑forced for 16 minutes, until they are lightly golden and dry to the touch.

   Time: PT16M

   Temperature: 160°C

6. Cool the biscuits

   After removing from the oven, let the biscuits cool on the sheet, covered with a clean kitchen towel to retain their softness.

   Time: PT15M

7. Rehydrate the gelatin

   Place the gelatin sheets in a bowl of cold water and let them soak for 10 minutes.

   Time: PT10M

8. Prepare the custard

   In a saucepan, combine the whole milk, coconut milk, the vanilla seeds and bean. Bring to a boil then remove from heat.

   Time: PT5M

   Temperature: 100°C

9. Blanch the egg yolks with sugar

   In a bowl, whisk the egg yolks with the sugar until the mixture lightens slightly and becomes foamy.

   Time: PT2M

10. Temper and cook the custard

    Pour the hot milk over the egg‑sugar mixture in a thin stream while whisking, remove the vanilla bean, then return everything to the saucepan and cook over low heat until 83‑85°C (covers the back of a spoon).

    Time: PT5M

    Temperature: 85°C

11. Incorporate the gelatin

    Remove the saucepan from the heat, add the squeezed gelatin and stir until fully dissolved. Use an immersion blender if needed for a perfectly smooth texture.

    Time: PT2M

12. Cool the custard

    Let the custard cool to room temperature, stirring occasionally until it is warm.

    Time: PT30M

13. Whip the cream

    In a very cold bowl, whisk the very cold liquid cream until firm whipped cream forms.

    Time: PT2M

14. Prepare the coconut‑vanilla mousse

    Fold the warm custard into the whipped cream in several additions, gently folding with a spatula between each addition, until a light, homogeneous mousse is obtained.

    Time: PT5M

15. Cut the ladyfinger strip into two bands

    Using a sharp knife, cut the ladyfinger strip into two equal bands to line the mold.

    Time: PT2M

16. Line the pastry ring

    Place the two biscuit bands around the ring (23 cm diameter, 8 cm high) and press lightly to form the edge.

    Time: PT5M

17. Soak the first biscuit disc

    With a brush, soak the bottom biscuit disc with the multifruit juice (without wetting the sides).

    Time: PT2M

18. First layer of mousse and fruit

    Pour ¼ of the coconut‑vanilla mousse over the disc, spread, then place diced pineapple and mango, pressing lightly. Cover with another ¼ of mousse and smooth.

    Time: PT10M

19. Add the second biscuit disc

    Place the second (smaller) disc on the mousse, lightly soak it with juice, then add another layer of mousse, fruit, and finish with the remaining mousse. Smooth the surface.

    Time: PT10M

20. Refrigerate

    Leave the assembled charlotte in the refrigerator for at least 5 hours (or overnight) to set.

    Time: PT0M

21. Prepare the passion fruit glaze

    Mix the pectin with the sugar until a homogeneous powder forms. In a saucepan, heat the passion fruit puree, add the sugar‑pectin mixture in a stream, bring to a boil then simmer for 4 minutes over low heat.

    Time: PT4M

    Temperature: 100°C

22. Cool the glaze

    Let the glaze cool to room temperature, stirring regularly until it reaches a thick‑syrup consistency.

    Time: PT10M

23. Glaze the charlotte

    Pour the passion fruit glaze over the surface of the charlotte, quickly smooth with a spatula to cover the entire surface.

    Time: PT2M

24. Set the glaze

    Place the charlotte in the refrigerator for 1 hour so the glaze firms.

    Time: PT0M

25. Decorate

    Cover the rim of the charlotte with pineapple pieces rolled in grated coconut, add mango cubes and two passion fruit quarters in the centre.

    Time: PT5M

26. Unmold and serve

    Carefully remove the pastry ring, transfer the charlotte to a serving plate and enjoy chilled.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g